When I cook a steak over wood or otherwise,
I will get a heap ofcharcoal going more than what I need for a smoke and let that get good and hot. I will throw a couple of logs on, put my coal bed as close to my grill grate as possible and puta sheetpan upside down over the grate. (use an old one it will warp and discolor.)
after about 20 minutes or when the logs are mostly burned down, I will lower the coal bed and take off the sheet pan. brush the grates with oil (careful for flairups)
And with the steak at a diagonal 10 o'clock placement on the grill .
then I turn it over with a flip so it is diagonla at 2 o'clock on the other side.
next I flip it over in the same 2 o'clock direction, and finally for the last flip I have back flipped over at the 10 o'clock position.
depending on the thickness of your steak it can be anywhere from 1 minute to a side to 7 minutes to a side for a big 14 oz. newyork.
The reason for the four flips, besides the nice cross hatch marks is that when you are cooking the bottom of the steak it is pushing moisture to the top side. so the flip is sort of a balancing action to keep the moisture in the middle of the meat.
It takes practice to temp a steak by touching it, so you might want to use a thermometer to start.
130 for MR
140 for M
150 for MW
these temps allow for a carryover cooking and a rest time.
never cut a hot steak from the grill, it will "bleed out" and be 2 temps higher for your work.